Herbed Pork and Apples Recipe

Ingredients
<br>- 1 teaspoon dried sage
<br>- 1 teaspoon dried thyme
<br>- 1 teaspoon dried rosemary
<br>- 1 teaspoon dried marjoram
<br>- salt and pepper to taste
<br>- 6 pounds pork loin roast
<br>- 4  tart apples - peeled, cored, cut into 1 inch chunks
<br>- 1  red onion, chopped
<br>- 3 tablespoons brown sugar
<br>- 1 cup apple juice
<br>- ⅔ cup real maple syrup
<br><p></p>Directions
<br>step 1: In a small bowl, combine the sage, thyme, rosemary, marjoram, salt and pepper. Rub over roast. Cover, and refrigerate roast for 6 to 8 hours, or overnight.
<br>step 2: Preheat oven to 325 degrees F (165 degrees C).
<br>step 3: Place roast in a shallow roasting pan, and bake in the preheated oven for 1 to 1 1/2 hours. Drain fat.
<br>step 4: In a medium bowl, mix apples and onion with brown sugar. Spoon around roast, and continue to cook for 1 hour more, or until the internal temperature of the roast is 145 degrees F (63 degrees C). Transfer the roast, apples and onion to a serving platter, and keep warm.
<br>step 5: To make the gravy, skim excess fat from meat juices. Pour drippings into a medium heavy skillet. Stir in apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup. Slice the roast, and serve with gravy.
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Ingredients
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried marjoram
- salt and pepper to taste
- 6 pounds pork loin roast
- 4 tart apples - peeled, cored, cut into 1 inch chunks
- 1 red onion, chopped
- 3 tablespoons brown sugar
- 1 cup apple juice
- ⅔ cup real maple syrup

Directions
step 1: In a small bowl, combine the sage, thyme, rosemary, marjoram, salt and pepper. Rub over roast. Cover, and refrigerate roast for 6 to 8 hours, or overnight.
step 2: Preheat oven to 325 degrees F (165 degrees C).
step 3: Place roast in a shallow roasting pan, and bake in the preheated oven for 1 to 1 1/2 hours. Drain fat.
step 4: In a medium bowl, mix apples and onion with brown sugar. Spoon around roast, and continue to cook for 1 hour more, or until the internal temperature of the roast is 145 degrees F (63 degrees C). Transfer the roast, apples and onion to a serving platter, and keep warm.
step 5: To make the gravy, skim excess fat from meat juices. Pour drippings into a medium heavy skillet. Stir in apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup. Slice the roast, and serve with gravy.

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